Grillades and Grits - NSFW

Well for those of us not in the know, tell us what it is and how to make it.

Don't you dare post these NSFW pictures and get us fired up without more info.

Grillades are a traditional New Orleans food generally served at breakfast or brunch with grits, and often referred to as grits and grillades. Recipes vary, but usually include beef, veal or pork; slow cooked with vegetables and served over grits.

I got this from a blog that said they pulled the recipe from the Times Picayune. Not sure how authentic but it tasted pretty good. Would love some suggestions if anyone has any.

Grillades
Makes about 10 servings

4 pounds boneless beef or veal round steak, about ¼-inch thick
1 tablespoon salt
1 teaspoon cayenne
½ teaspoon black pepper
½ teaspoon garlic powder
½ cup all-purpose flour
½ cup vegetable oil
3 medium-size yellow onions, chopped
2 medium-size green bell peppers, chopped
3 ribs celery, chopped
3 cups whole canned tomatoes, crushed with their juice
2 cups beef broth
½ cup dry red wine
2 bay leaves
½ teaspoon dried tarragon leaves
½ teaspoon dried basil leaves
½ cup finely chopped green onions
3 tablespoons finely chopped fresh parsley leaves

Remove any fat from the beef or veal. Cut into 2-inch squares. Combine the salt, cayenne, black pepper and garlic in a small bowl. Have the flour at hand.
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Lay several pieces of the meat on a cutting board and sprinkle with the seasoning mix and a little of the flour. With a meat mallet, pound each piece of meat until slightly flattened. Flip the pieces over and repeat the process. Do this with the rest of the meat. In a large, heavy pot, heat the oil over medium-high heat. Add the meat, several pieces at a time and brown evenly on both sides. As the meat cooks, transfer it to a platter. When all the meat is browned, return it to the pot. Add the onions, bell peppers and celery and cook, stirring, until the vegetables are soft and golden, eight to 10 minutes.
Add the tomatoes and their liquid and reduce the heat to medium-low. Add the broth, wine, bay leaves, tarragon and basil. Stir to mix and simmer uncovered, stirring occasionally. Cook until the meat is very tender, about 1 ½ hours. If the mixture becomes dry, add a little water or more broth. When ready to serve, add the green onions and parsley. Serve with baked grits.
Baked cheese grits
Makes 10 to 12 servings
2 cups yellow grits, cooked according to package directions
3 large eggs, slightly beaten
½ pound grated cheddar cheese
1 cup milk
1 stick butter
Salt and freshly ground black pepper, to taste

After the grits are cooked, add the eggs, cheese, milk and butter and stir until all is blended and the cheese and butter are completely melted. Season with salt and pepper. Pour the mixture into a two-quart baking dish and bake at 350 degrees for about 45 minutes.

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Well for those of us not in the know, tell us what it is and how to make it.

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Recipes vary, but usually include beef, veal or pork; slow cooked with vegetables and served over grits

I do mine in a crock pot and substitute rotel for the stewed tomatoes and I also use pork tenderloin cubed and I make a slurry to thicken it up towards the end before serving.

Grillades & Grits Recipe

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Just like the typical Cajun vs. Creole styles, our grillades were always pork and did not have tomatoes.

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This. I don't understand all the tomatoes. Not that they're bad, but aren't you just making tomato gravy if you use them?
Properly cooked grillades make the best damn gravy in the world. Perfect over rice (my preference) or grits. Hell, it's so good you can drink it!

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I've never found the tomatoes detracts from the gravy, its an acidic componant to the dish.

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To some, the acidic component does detract from the gravy and a rich brown gravy from Grillades just doesn't need it.

It's all about personal preference, not that one is any better than the other.

I've made them a couple of times. I buy packaged grillades from Poche's that are pre-seasoned, but I throw in onions, garlic, bell pepper, celery, beef stock, canned tomatoes.
Last time I did them was for the LSU-Auburn game in 2011. I served them with those Zea's grits, which are made with cream. Turned out damn good.

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How much flour do you usually use on the meat? Do you want to cover the meet in flour so it has a thin layer?

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I don't fool with flouring the meat. What I get from Poche's already has a nice thick gravy. I just add some more seasonings.

nom nom nom!

the grillades would look much better without those fricking onions

Our grillades are sliced Boston Butt grilled on a griddle. Grill some onions and serve it on a po boy bun.